Doupe Family Pumpkin Pie
This family recipe will make one 9" deep dish pie. If your pie dish is shallow, half the filling ingredients.
Equipment
- 1 9" deep dish pie plate
Ingredients
Pumpkin Pie Crust
- 2 cups All-purpose flour
- 1/4 tsp salt
- 1/4 cup lard or shortening
- 8 tbsp half-and-half cream or water
Pumpkin Pie Filling
- 1 cup sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 2 cups pumpkin puree
- 6 eggs
Instructions
Pumpkin Pie Crust
- Preheat the oven to 200 C (375 F).
- Sieve the flour and salt into a large bowl and add the lard or shortening, cut into small pieces.
- Rub the fat into the flour until the mixture looks like coarse bread crumbs and mix in the half-and-half or water to form a ball.
- Pat into a round, wrap in plastic film wrap and chill for half an hour.
- Roll the pastry into a circle, large enough to line a deep pie dish.
- Cut off the excess pastry, prick the base of the pie crust with a fork and chill for another half an hour.
- Line the empty pie crust with aluminum foil and fill with pie weights (dry beans or rice work well). Bake for 15-20 minutes.
- Remove the foil and weights and cook for another 10 minutes or until the pastry is cooked through and golden brown. Make the pie filling.
Pumpkin Pie Filling
- Combine the sugar, spices and salt in a large bowl and stir in the pumpkin puree and eggs.
- Reduce the oven to 175 C (350 F) and pour the mixture into the cooked pie crust.
Bake
- Bake for an hour and then turn the oven off without opening the door and leave for another hour.